Mediterranean Quinoa Bake

Mediterranean Quinoa Bake made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs. 

A few months ago I made a Mediterranean-inspired rice bake for Sunday meal prep. 

It felt like a wild adventure, throwing rice into a baking dish with vegetable broth with hope and prayers that it would emerge from the oven fluffy and tender. 

Spoiler alert…It worked! 

M and I liked it so much that I decided to put my own spin on it…with quinoa and cannellini beans!

If you’ve been around here a while, you know that I love baking quinoa for breakfast, so I decided to add to my collection with a savory-recipe. 

The Mediterranean theme works well here because the additions are easy to throw in without much cooking or chopping required. 

And the best part about this baked quinoa is that is serves 6-8, making it ideal for meal prep.

Make this Mediterranean Quinoa Bake this week made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs.

It’s packed with plant-based protein, zesty Mediterranean flavors, and warm veggies. 

What You Need to Make Mediterranean Quinoa Bake

Here’s what you need to make this Mediterranean Quinoa Bake:

• Eden Foods Organic Red Quinoa
• lacinato kale
• Eden Foods Cannellini Beans 
• canned diced tomatoes
• quartered artichoke hearts
• kalamata olives 
• red bell pepper
• red onion
• lemon
• dried basil
• dried oregano
• garlic powder
• Himalayan salt
• black pepper
• vegetable broth 

That’s it!

Eden Foods Products I Used

The star plant-based proteins that create the bulk of this recipe are Eden Foods Organic Red Quinoa and Eden Foods Cannellini Beans.

Eden Foods Organic Red Quinoa is a beautiful red gluten-free whole grain. 

It has a mild, sweet, nutty flavor and a fluffy texture. 

I *always* have a bag of Eden Foods Organic Red Quinoa in my pantry because it’s an excellent source of plant-based protein, fiber, and vitamins and minerals.

It’s super versatile and can be served in soups, salads, bowls, and now…baked! 

Another staple in my pantry is Eden Foods Cannellini Beans.

These white kidney beans are pressure-cooked and canned with no-added-salt so you can add them to any recipe. 

They have a mild buttery flavor that compliments any dish!

I love pairing Eden Foods Organic Red Quinoa and Eden Foods Cannellini Beans in my recipes because together they create a “complete” plant-based protein.

How to Make Mediterranean Quinoa Bake

First, preheat the oven to 350°F and prepare a 9×13-inch baking dish.

I highly recommend using a 9×13 baking dish and nothing smaller, as the quinoa will expand and take up space as it cooks.

Next, add the uncooked quinoa, kale, cannellini beans, tomatoes, artichoke hearts, olives, bell pepper, red onion, lemon juice, herbs, salt and pepper into the baking dish.

Yes, you literally just add everything directly to the baking dish! 

Stir everything together to evenly combine, then add the hot vegetable broth, stirring again to evenly combine.

I like to add the hot vegetable broth at the very end because it softens the kale and shrinks it a bit for easy stirring. 

This dish is super easy to prep, but it does take a while to bake, so it’s ideal to have baking while you’re doing something else.

Throw on a movie, do a yoga class, or pour a glass of wine while the oven does the work for you! 

Cover the dish with aluminum foil and bake it for an initial 30 minutes.

Next, remove the dish from the oven, uncover, and stir it.

Re-cover the dish with foil again and bake it for an additional 30 minutes.

After an hour, remove the foil from the dish to check on your quinoa’s cooking progress. 

If the quinoa isn’t fully cooked, re-cover and cook an additional 10-15 minutes.

When it is fully cooked, remove the foil and bake it for another 15 minutes to cook off any excess liquid. 

Once the bake is done, take it out of the oven and wait 5-10 minutes before serving to allow it to set up.

I know, I know, it might seem like a lot of baking and waiting, but the result is Mediterranean Quinoa Bake for days! 

Serve your quinoa with a big dollop of hummus and a sprinkle of fresh herbs. 

How to Serve Mediterranean Quinoa Bake

Enjoy this Mediterranean Quinoa Bake as an easy protein-packed recipe for meal prep. 

You can swap out any veggies you’d like to make your own variations. 

Try subbing the kale with spinach or collard greens or your favorite leafy green. 

If you don’t have Cannellini Beans, try using Chickpeas or Navy Beans for a variation. 

You can store leftovers in the baking dish covered with seran wrap or divide into separate portions for easy grab an go meals. 

Store the leftovers in an airtight container for up to one week and reheat in the microwave before serving with your favorite toppings. 

More Vegan Casseroles

• Sweet Potato Shepherd’s Pie

• Grain-Free Sweet Potato Casserole

• Chickpea Macaroni Casserole

• Vegan Chili Cornbread Casserole

• No-Boil Spaghetti Bake

• Cheezy Chickpea Broccoli Casserole

I Want to Hear From You

If you make this Mediterranean Quinoa Bake recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!